Financial Daily from THE HINDU group of publications
Saturday, Jul 16, 2005
Financial Daily from THE HINDU group of publications Saturday, Jul 16, 2005 |
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Agri-Biz & Commodities
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Research & Development Industry & Economy - Foods & Food Processing Marketing - Trends ICAR develops tech for ready-to-eat fish curry Our Bureau
New Delhi , July 15 THE Indian Council of Agricultural Research (ICAR) has said it has developed a technology for ready-to-eat fish curry in retortable pouches. This technology has been successfully commercialised and transferred to Forstar Insta Foods, Mumbai with HACCP certification. The product, under the brand name `Secrets of the Sea', was launched by Dr Mangala Rai, DG of ICAR here. ICAR has developed several ready-to-serve fish products in retortable pouches suitable for different regions of the country. These include the UP Mughlai fish curry, Bengal fish curry, Seer fish moilee, Rohu curry, Sardine curry, Punjab style fish curry, Kashmiri fish curry, Oriya fish curry, North East fish curry, Goan fish curry, Fried mussel and Amritsari fish curry. These products, developed by Central Institute of Fisheries Technology (CIFT), Kochi, can be stored for more than one year at ambient temperature. The earlier attempts on popularising ready-to-serve fish products in metal containers could not meet with success because of the limitations imposed by the metal container. The flexible retortable pouches developed by CIFT have taken care of this problem.
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